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Speaker 1: Hello, and welcome to Savor Protection of iHeartRadio. I'm Annie Reeves.

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Speaker 2: And I'm mourn Vocal Bam, and today we have an

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Speaker 2: episode for you about abaloney.

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Speaker 1: Yes, I say, that's what to laugh because these episodes

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Speaker 1: are always fun for me?

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Speaker 3: Are sea creature episodes? Oh yeah? Fascinating, so weird.

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Speaker 2: Sea life is so weird and delicious, and it's really

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Speaker 2: really great getting to go through a whole thing where

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Speaker 2: I'm like, check out these weird little buddies.

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Speaker 3: I'm completely in love with them. Here's how to eat them.

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Speaker 2: Yeah, I feel a little bit like maniacal, evil.

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Speaker 3: Villain character about it, but you know.

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Speaker 1: Yeah, I have to reevaluate your Dungeons and dragons alignment.

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Speaker 1: Perhaps was there any particular reason this was on your mind, Lauren?

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Speaker 2: Uh?

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Speaker 3: I guess I was.

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Speaker 2: I was looking for something because as we record this,

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Speaker 2: like Gallentine's Day, Valentine's Day, that entire industrial complex is

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Speaker 2: upon us, and so I wanted some kind of like

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Speaker 2: premium ingredient, you know, something really special. And also, as

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Speaker 2: everybody knows, snails have the most interesting sex in general.

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Speaker 2: So yes, of course snails and slugs. The abalone actually

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Speaker 2: kind of falls down on that count but wow. Sorry sorry,

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Speaker 2: But generally speaking, I was like, yes, let's talk about

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Speaker 2: a c snail for Valentine's Day.

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Speaker 3: That is very your own brand. It is very on brand.

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Speaker 3: I believe I've had abolone.

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Speaker 1: I feel like I've had it at a nice omakase

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Speaker 1: place where they give you a bunch of stuff and

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Speaker 1: it's hard to remember at the end everything that you've had.

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Speaker 2: Because you've had nineteen small bites and you're just kind

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Speaker 2: of like, h yeah, sure, yeah.

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Speaker 1: I recently went to a fancy amacassa place where I

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Speaker 1: think I had abaloney, but I also think I accidentally

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Speaker 1: tipped the incorrect amount. Oh no, and it's keeping me

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Speaker 1: awake at night, Lauren, I'm like considering contacting the restaurant.

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Speaker 2: I mean you can, I mean, if it should be

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Speaker 2: I mean, if it's on your credit card or something,

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Speaker 2: you can you can check. You can check your statement

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Speaker 2: and you can check the final amount versus the amount

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Speaker 2: that the dinner was worth. I mean, I've I've done

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Speaker 2: that before. I've like gone back to a place and

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Speaker 2: just been like, hey, I'm not ordering food, but here's

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Speaker 2: twenty bucks.

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Speaker 3: Like I just feel so bad because this service was

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Speaker 3: so great.

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Speaker 1: Yeah, and I'm worried they got in trouble because I'm

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Speaker 1: pretty sure what happened. Why do we ask people to

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Speaker 1: do mad after they've had tricks. I'm pretty sure what happened.

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Speaker 1: Is my way calculate tip is I go, I just

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Speaker 1: move the decimal point one and that's ten, and then

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Speaker 1: you double it.

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Speaker 3: And then you double it. Yeah, totally the same. I

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Speaker 3: don't think I doubled it. Oh no, so I think

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Speaker 3: it was just person Oh the guilt, lord guilt. It's

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Speaker 3: it's gonna be okay. Annie. You have ways of checking

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Speaker 3: this and ways of fixing it. Thank you, Thank you, Lauren.

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Speaker 3: I have been too cowardly to check the statement.

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Speaker 1: But if I check it and it's incorrect, I will

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Speaker 1: contact them and just be like, look, I've had some sucket.

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Speaker 3: The math was not there for me.

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Speaker 2: But anyway, I don't think I've ever had abalone before,

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Speaker 2: and now I'm doing that thing where I have a

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Speaker 2: huge craving for something I've never had, so.

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Speaker 3: Oh gosh it yeah mm hmm.

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Speaker 1: Well, you can see our past episodes on sea urchins,

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Speaker 1: which is a favorite of mine because we talked about

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Speaker 1: hats on sea urchins, scallops, maybe calamari, squid, snails.

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Speaker 3: Cargo, yeah, gooey duck. Sure. Yes. Also, just don't want

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Speaker 3: to mention.

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Speaker 1: You can see stuff on Never Told You's episode on Hanya,

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Speaker 1: which we did mention them in our sea urchin episode.

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Speaker 1: But these are Korean women who dive for things like

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Speaker 1: abalone and sea urchins and have for entries and it's

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Speaker 1: pretty dangerous and interesting.

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Speaker 2: Yeah yeah, and wild levels of breath support.

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Speaker 1: Yeah, yes, oh my gosh. Yes, But I guess that

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Speaker 1: brings us to our question. Sure, abalone, what is it?

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Speaker 3: Well?

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Speaker 2: Abaloney are a genus of saltwater sea snails that come

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Speaker 2: in a lot of sizes and varieties around the world.

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Speaker 2: But you're you're basically looking at a uh you know

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Speaker 2: once once you have the meat part of them, you're

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Speaker 2: looking at like a dense, snappy to chewy oval of

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Speaker 2: seafood with a delicately sweet, briny like rich and buttery flavor.

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Speaker 2: They grow a single shell, so not like a double

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Speaker 2: sided case like an oyster or a clam, but but

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Speaker 2: just like a like a big hat, and the meat

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Speaker 2: inside is creamed orange to brown in color, and they

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Speaker 2: tend to be large, like at least a few inches

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Speaker 2: in length. There are several centimeters. It can be eaten raw, sliced, thin,

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Speaker 2: or cooked however you like cooking seafood in soups and stews,

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Speaker 2: grilled or roasted, breaded and fried, or just given a

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Speaker 2: little light saute. Though it does benefit from being tenderized

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Speaker 2: before cooking. Ebaloni are also preserved by being canned or dried,

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Speaker 2: and although that changes the flavor, it's still a pretty

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Speaker 2: pricey ingredient. It is considered a delicacy in a lot

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Speaker 2: of places, partially because of historical overfishing.

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Speaker 3: Woo.

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Speaker 2: They are weird little buddies. They're like a rich living rock.

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Speaker 2: They're like the ocean, strengthened and condensed. M y'all, I

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Speaker 2: love snails. I love them so much. They're so cute.

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Speaker 2: I really missed my snails. If any of y'all have

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Speaker 2: been wondering about my aquarium, uh, the ecosystem, and it

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Speaker 2: collapsed at some point during my moving adventures last year,

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Speaker 2: and so it is currently sitting empty. And I was

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Speaker 2: looking at all of these photos of abalony and just

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Speaker 2: missing my snails intensely.

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Speaker 3: So yeah, oh all right.

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Speaker 2: Anyway, Abaloni is a kind of umbrella term for like

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Speaker 2: a whole dang mess of species in the genus haliotis.

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Speaker 2: How many species in the genus great question. Scientists like

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Speaker 2: arguing about that, like more than twenty, less than one

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Speaker 2: hundred and fifty, I don't know. There's a wide range

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Speaker 2: of opinions.

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Speaker 3: However. They all live in like.

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Speaker 2: Tropical to temperate coastal marine environments around the world, places

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Speaker 2: with reefs or rocks where they can latch on and

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Speaker 2: go about their business. Some live intertidal shallows, and some

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Speaker 2: live as deep as like sixty five meters that's two

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Speaker 2: hundred and fifteen feet, so it can really range. Their

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Speaker 2: bodies consist of this large, single muscular foot like a

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Speaker 2: suction cup that can grasp on two rocks or other

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Speaker 2: solid surfaces and either kind of hang out there or

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Speaker 2: crawl along on the ocean floor. Yeah, the foot has

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Speaker 2: a sensory extension like a skirt that goes the whole

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Speaker 2: way around it with tentacles all across to see what's

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Speaker 2: going on around it. See in quotation marks because it's

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Speaker 2: not a visual sensory thing. But yeah, lots of little

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Speaker 2: tentacles on a skirt. They also have digestive and reproductive

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Speaker 2: organs and a heart and gills tucked up in between

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Speaker 2: the muscular foot and the shell, and they have this

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Speaker 2: creepy little suction mouth with a weird little oval as

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Speaker 2: scrapy teeth that they use to like chomp algae or

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Speaker 2: scrape algae off of surfaces. They are herbivores. If you've

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Speaker 2: ever watched any kind of snail crawl around and eat

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Speaker 2: like one in your garden or if you have an

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Speaker 2: aquarium or something like that, that's what this buddy looks

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Speaker 2: like from the underside. But their top side is encased

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Speaker 2: in this flatish shell. So yeah, they grow these oval

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Speaker 2: shaped shells that are rough on the outside and smooth

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Speaker 2: on the inside. It's like the cup half of an

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Speaker 2: oyster shell, and like an oyster shell, it can be

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Speaker 2: either deeply or shallowly cong cave, depending on the species.

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Speaker 2: The inner layer of the shell is composed of iridescent

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Speaker 2: mother of pearl also called knacker, which abiloni have also

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Speaker 2: been harvested for over the years, and yes, abiloni can

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Speaker 2: form pearls if some bit of grit gets stuck between

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Speaker 2: their body and their shell. The shell is in the

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Speaker 2: shape of a Fibonacci spiral that develops as the ablony

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Speaker 2: grows and the inner surface looks a bit like the

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Speaker 2: curve of a human ear, which is why they're sometimes

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Speaker 2: called sea ears, which I love.

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Speaker 3: And if you think about.

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Speaker 2: The shape of the shell like an ear, there's always

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Speaker 2: a series of holes kind of like piercings along the

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Speaker 2: outer edge of the lobe.

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Speaker 3: Part.

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Speaker 2: Yeah, they use those holes to excrete waste, push water

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Speaker 2: out from their gills, and to release reproductive cells. And yes,

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Speaker 2: the holes make them look a little bit like an

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Speaker 2: ocarina yep. The inner and outer surfaces of the shells

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Speaker 2: can sport different colors depending on the species of abalony

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Speaker 2: and what they eat, like what color of algae or

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Speaker 2: kelp they're into. The inner surface can be pretty much

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Speaker 2: any shifting color of the rainbow. The outer surface can

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Speaker 2: range from white to green to like rusty red to

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Speaker 2: blue to black. They can also grow to different sizes,

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Speaker 2: anywhere from like a couple inches up to a foot long,

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Speaker 2: like five to thirty centimeters, like surprisingly large, because I'm

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Speaker 2: used to small snails. These are, yeah, and they kind

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Speaker 2: of look like fuzzy rocks from above. I'm just like

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Speaker 2: just like, why is there tentacles on that rock? What's

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Speaker 2: going on there? And they can live a few decades

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Speaker 2: in the wild, like thirty to forty years. They they

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Speaker 2: reproduce by spawning, so again kind of boring for snails.

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Speaker 3: Sorry.

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Speaker 2: Both they have males and females and both will release

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Speaker 2: their their reproductive cells out into the water and if

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Speaker 2: the cells meet, a baby develops. They go through a

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Speaker 2: few life stages. They'll float around as larva for a

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Speaker 2: while before they grow like heavy enough that they sink

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Speaker 2: to the seafloor and start forming a shell. When so cool, buddies,

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Speaker 2: here's how you eat them. You generally clean the organs

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Speaker 2: and that skirt away and just eat the muscular foot.

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Speaker 2: Some abaloni are small and pretty tender as is. Some

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Speaker 2: are large enough that people cut them with wise into

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Speaker 2: like steaks before using like octopus and squid and other

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Speaker 2: kind of like crunchy rubbery mollusks. If you obtain fresh abilony,

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Speaker 2: you will probably want to tenderize it by pounding it.

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Speaker 2: But I've seen all kinds of recipes that call for

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Speaker 2: brining or marinating in buttermilk or like low and slow

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Speaker 2: braising to help make them tender in addition or instead

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Speaker 2: of that, And yeah, people eat them anyway you want.

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Speaker 2: To eat seafood raw as sashimi or cooked by acid

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Speaker 2: and a savices pan fried in butter, you know, as

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Speaker 2: an ingredient in risotto, diced into stir fries, blended into soups.

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Speaker 3: It is a.

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Speaker 2: Popular Lunar New Year treat in some cuisines. I saw

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Speaker 2: a lot of this Chinese recipe for abalony served with lettuce,

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Speaker 2: and the abalony is braised with like mushrooms, garlic and ginger,

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Speaker 2: and then yeah, served over fresh lettuce. So simple, looks

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Speaker 2: so good. And I will put in here that the

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Speaker 2: Monterey Bay Aquarium Seafood Watch rates farmed abaloni as a

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Speaker 2: best choice seafood. So pretty cool. Yeah, oof, I want

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Speaker 2: that right. Oh, it sounds so good. I've never had

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Speaker 2: abaloni before.

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Speaker 3: I don't know what it tastes like. It sounds so good.

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Speaker 3: Oh that sounds solicious. Oh well, what about the nutrition

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Speaker 3: by themselves?

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Speaker 2: Abiloni are pretty good for you. A great source of protein,

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Speaker 2: you know, a limited amount of good fats, smattering of

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Speaker 2: micronutrients once you fryem and butter. That's kind of a

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Speaker 2: different thing. But you know, yeah, eat a vegetable.

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Speaker 3: Yes always. We do have some numbers for you. We do.

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Speaker 3: Heck okay.

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Speaker 2: So around the world people harvest just about two hundred

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Speaker 2: and fifty thousand metric tons of abalony a year, some wild,

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Speaker 2: but about ninety five percent farmed. In China by far

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Speaker 2: produces the most, like over eighty percent on its farms.

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Speaker 2: South Korea is another major player in abalony aquaculture, producing

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Speaker 2: about eight percent of the global supply. As of twenty

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Speaker 2: twenty two, there were two five hundred and forty nine

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Speaker 2: abaloni farms in South Korea. That sounds like a lot.

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Speaker 1: It does, but cool, yeah, yeah.

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Speaker 2: The main wild harvest areas are around New Zealand, Australia, Japan,

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Speaker 2: and Mexico. Wild harvest has been banned or at least

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Speaker 2: decommercialized in a lot of places, though we will talk

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Speaker 2: a lot about that in the history section, and that

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Speaker 2: is partially in response to illegal harvesting in areas where

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Speaker 2: conservation efforts has limited legal fishing. Back in two thousand

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Speaker 2: and eight, a study suggested that as much as sixty

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Speaker 2: percent of the global wild harvest had been fished illegally

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Speaker 2: that year. And this stuff is obviously difficult to track,

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Speaker 2: but like for example, there's anecdotal evidence that Asia imports

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Speaker 2: about twice as much abalony from Australia and New Zealand

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Speaker 2: as those places are legally allowed to produce. M Yeah,

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Speaker 2: and another example out of California, organized crime rings operate

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Speaker 2: abalony harvesting schemes that could be worth as much as

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Speaker 2: twenty five million dollars a year.

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Speaker 1: See it's what we talked about on Criminalia with our

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Speaker 1: friends Holly and Maria.

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Speaker 3: They need to do a food crime on crime crime.

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Speaker 2: Illegal abalony crime rings, I mean rights itself, all those

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Speaker 2: suz got Heres Brosnan on the line, let's go, I

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Speaker 2: need a movie about this. In Medicino, California, they used

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Speaker 2: to be a world championship Abaloni cookoff and festival for

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Speaker 2: like twenty plus years until the fishery in the area

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Speaker 2: was closed in twenty seventeen. It was a huge fundraiser

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Speaker 2: for the local parks and like you could buy a

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Speaker 2: ticket to judge the year's ten tastings for ninety bucks.

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Speaker 3: A person man missed out. I know, I know.

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Speaker 2: There are several festivals for abaloni around Japan. At one

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Speaker 2: that happens every November in Miaco City, you can sample

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Speaker 2: seafood practice hooking up abalone from the bottom of a

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Speaker 2: tank and participate in a rice cake throwing competition. I

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Speaker 2: could not find more information about that I wish I had.

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Speaker 2: There is also a restaurant Abaloni Festival in Singapore sponsored

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Speaker 2: by the seafood brand Abbagold, that had its first iteration

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Speaker 2: in the spring of twenty twenty four. I saw dishes

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Speaker 2: like a abaloni aglio olio cavatelli, like like a pasta

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Speaker 2: with just a simple olive oil and garlic sauce, served

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Speaker 2: with these huge chunks of abalony. There was also a

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Speaker 2: chilled salad with like lettuces, fruit like strawberries and maybe mango,

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Speaker 2: chopped nuts, and then these delicate little slices of abalony

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Speaker 2: and a sour plum dressing. There was a dashi pierre

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Speaker 2: blanc with roasted shrimp and muscles and a billony. There

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Speaker 2: is an abaloni pizza with like a white chowder sauce

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Speaker 2: and mozzarella, and then slices of raw abialoni sprinkled with

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Speaker 2: a dusting of seaweed and parmesan.

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Speaker 3: Ye'all.

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Speaker 2: They had a cocktail made with pisco removeth an abaloni brine.

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Speaker 1: Oh yes, I love the heavy size of florin.

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Speaker 3: After every dish.

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Speaker 1: You're so angry that you're not eating these things.

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Speaker 3: Visser really mad, understandably, un.

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Speaker 2: I hope I try not to do too much breathing

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Speaker 2: into the microphone, so I hope that that wasn't annoying

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Speaker 2: but rather illustrated.

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Speaker 3: Yeah, it was illustrating the point.

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Speaker 1: Much much desire to try these things.

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Speaker 3: Yeah, okay, well.

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Speaker 1: There is there is a history, murky as it might be,

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Speaker 1: but there is a history that we'll get into.

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Speaker 3: Yeah.

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Speaker 2: Yeah, this is one of the ones where I had

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Speaker 2: to kind of I've come back and apologized a couple

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Speaker 2: of times to Annie because I abaloney. We could probably

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Speaker 2: break out different species or of abaloney into their own episodes,

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Speaker 2: and so doing a single history, like doing a single

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Speaker 2: what is it is kind of logical doing a single

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Speaker 2: history was probably a pain in the tookis so sorry

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Speaker 2: about that.

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Speaker 3: Yeah, that's all right, Thank you, though.

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Speaker 2: You're welcome, glad to apologize.

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Speaker 3: I appreciate your apology.

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Speaker 2: At any rate, we are going to get into that

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Speaker 2: slightly murky, slightly confounding history just as student as we

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Speaker 2: get back from a quick break for a word from

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Speaker 2: our sponsors.

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Speaker 3: And we're back. Thank you sponsor, Yes, thank you.

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Speaker 1: So, yes, this one is murky. There's a couple different

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Speaker 1: types of abolony, and the history behind them is.

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Speaker 3: Complicated. I'll say.

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Speaker 1: Also, they're old. I love when we do these sea,

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Speaker 1: these seafood based episodes, and it's like, oh, yeah, abolonne

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Speaker 1: have lived along California's west coast for about seventy million years.

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Speaker 3: Oh yeah, sure.

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Speaker 1: That's a that's a time frame I can fathom. Sure, sure, yes,

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Speaker 1: so they're old. Indigenous people along the coast of the

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Speaker 1: western western North America have eaten black abolonae for thousands

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Speaker 1: of years, and some middens and middens here being large

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Speaker 1: piles of abalone shells date back around seven thousand, four

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Speaker 1: hundred to twelve thousand years ago. I saw it again,

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Speaker 1: wide ranging dates, but.

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Speaker 3: Old.

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Speaker 1: They weren't just a few source. The shells were traded

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Speaker 1: as well and used to decorate clothing or make jewelry.

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Speaker 1: Records indicate that commercial industries for abolone were in operation

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Speaker 1: about fifteen hundred years ago in China and Japan. At

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Speaker 1: different points in history, in these countries, abolone was especially prized.

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Speaker 1: It was kind of an up and down Beginning in

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Speaker 1: the mid eighteen hundreds, a commercial industry for black abalona

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Speaker 1: picked up in California, as well as a taste for

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Speaker 1: recreational fishing for them. At the time, a lot of

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Speaker 1: Chinese immigrants were coming to California as part of the

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Speaker 1: California Gold Rush, and some started sending dried abollone back

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Speaker 1: to China, and avoalonae had become rare there, so rare

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Speaker 1: that at the time it was illegal for many outside

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Speaker 1: of a certain class to have it. On top of that,

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Speaker 1: anti Chinese views prohibited Chinese fissures from the waters off

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Speaker 1: of California's Post around this time, which we've talked about

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Speaker 1: before in several of our fishing episodes. A couple of

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Speaker 1: articles from around this time and around this region make

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Speaker 1: mention of abolone about harvesting them and using them for jewelry.

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Speaker 1: When the Spanish arrived in California and the eighteen hundreds,

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Speaker 1: they started trading the shells for things like otter furs

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Speaker 1: or quicksilver. These practices had intensely negative impacts on the

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Speaker 1: indigenous peoples, from disease to genocide, all kinds of terrible things.

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Speaker 3: So in the.

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Speaker 1: Eighteen nineties, Japan was experiencing a shortage of Abolonae too,

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Speaker 1: so some exporters started focusing on getting their products to

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Speaker 1: that country, so exporters from the US. The industry in

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Speaker 1: Japan seemed to bounce back in the early nineteen hundreds.

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Speaker 1: I could only find one source that said that.

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Speaker 3: Yeah.

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Speaker 1: California's Monterey County established some rules around abolone in eighteen

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Speaker 1: ninety nine, and in the ensuing decades they were really

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Speaker 1: looking out for we got to do something here.

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Speaker 3: Oh, this looks like it's collapsing.

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Speaker 2: Let's maybe try to not collapse it.

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Speaker 3: Yep.

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Speaker 1: But as always with these things, there was a lot

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Speaker 1: of argument about it, and a lot of finger pointing

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Speaker 1: about really who should pay the price. One of the

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Speaker 1: points that came up revolved around Russian fur traders, who

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Speaker 1: had pretty much destroyed the sea otter population along California's

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Speaker 1: coast for the otter's furs. The sea otter was one

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Speaker 1: of the Abolone's main predators, so with them kind of

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Speaker 1: out of the way, the population of Abolone skyrocketed, and

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Speaker 1: this led to a divide between those who wanted to

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Speaker 1: conserve the sea otter population and those who were like, no,

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Speaker 1: this is great, so much Abolonae.

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Speaker 3: We don't need we don't need these sea otters.

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Speaker 1: Another thing that came up was discriminatory US prohibitions against

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Speaker 1: Chinese and Japanese divers who were successful but also mindful

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Speaker 1: of the population. But they were kind of left out

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Speaker 1: of these conversations because of these discriminatory practices, but they

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Speaker 1: were doing it right. By the nineteen hundreds, some folks

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Speaker 1: in California were canning abolone. There were a couple of

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Speaker 1: ups and downs with it, but by the nineteen twenties,

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Speaker 1: abolone was starting to show up more regularly on menus

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Speaker 1: in this area. I did read in nineteen twenty publication

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Speaker 1: The Daily Telegraph that there was an in salt the

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Speaker 1: abalone politician, meaning you don't have any bones, but we're

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Speaker 1: tough anyway.

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Speaker 3: Wow, this seems to have.

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Speaker 1: Been referring to a problem with canned abalone, like the

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Speaker 1: texture was really rubbery. I don't know, avalona politician. Yeah,

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Speaker 1: that's great.

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Speaker 2: Aquaculture of abalone began in the late fifties to early

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Speaker 2: sixties in China and Japan, which again we're already seeing

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Speaker 2: the effects of overfishing and trying to come up with solutions.

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Speaker 1: Yes, by nineteen seventy three, fishers were landing about two

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Speaker 1: million pounds of abolone off the coast of California.

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Speaker 2: Yeah, during the nineteen seventies around the world, fishers were

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Speaker 2: harvesting some twenty thousand metric tons of abalone a year.

388
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Speaker 2: At the time, farm production was still negligible.

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Speaker 1: This is also the same decade that organizations started monitoring

390
00:26:01,800 --> 00:26:05,000
Speaker 1: the population size of black abolonae in response to worries

391
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Speaker 1: around over fishing, and then a disease called withering syndrome

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00:26:12,160 --> 00:26:16,879
Speaker 1: really decimated the black abalone population off California's coast in

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Speaker 1: nineteen eighty three. On top of that, a few measures

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Speaker 1: to rehabilitate the sea otter population led to increasing otter

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Speaker 1: populations and thus more otters eating Albollonae. In nineteen ninety three,

396
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Speaker 1: Southern California ban the fishing at black abollonae because of

397
00:26:37,280 --> 00:26:41,840
Speaker 1: a huge drop in their population, and the populations did

398
00:26:41,920 --> 00:26:46,720
Speaker 1: they did start to arise in the early two thousands. Still,

399
00:26:47,320 --> 00:26:50,480
Speaker 1: white Abolonae was listed as an endangered species as part

400
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Speaker 1: of the two thousand and one Endangered Species Act, and

401
00:26:56,000 --> 00:26:59,680
Speaker 1: as always, climate change is also a.

402
00:26:59,600 --> 00:27:07,200
Speaker 2: Threat and poaching even after legal action towards these conservation efforts.

403
00:27:08,000 --> 00:27:13,200
Speaker 2: For example, South Africa had to finally decommercialize abialone almost

404
00:27:13,320 --> 00:27:17,040
Speaker 2: entirely in two thousand and eight. I think it's either

405
00:27:17,400 --> 00:27:22,120
Speaker 2: turned around a little or there's some market for it now.

406
00:27:21,119 --> 00:27:24,760
Speaker 2: But part of the issue here is that, Yeah, there

407
00:27:24,800 --> 00:27:28,680
Speaker 2: wasn't really like mass aquaculture of abalony until the turn

408
00:27:28,720 --> 00:27:31,919
Speaker 2: of the twenty first century. It's been seriously ramping up

409
00:27:31,920 --> 00:27:35,880
Speaker 2: since then as farmers have improved various aspects of production.

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00:27:38,119 --> 00:27:42,320
Speaker 1: Yeah, and there are ongoing efforts to replenish the abalone

411
00:27:42,320 --> 00:27:48,000
Speaker 1: population in California, including one in twenty nineteen that involved

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00:27:48,000 --> 00:27:52,399
Speaker 1: releasing thousands of baby white abolone from a captive breeding

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Speaker 1: program into the water.

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Speaker 2: And this is actually the result of like a really

415
00:27:57,920 --> 00:28:03,600
Speaker 2: involved area of study wherein researchers have basically been trying

416
00:28:03,640 --> 00:28:05,879
Speaker 2: to figure out like how to get abalony in the

417
00:28:05,880 --> 00:28:15,520
Speaker 2: mood Valentine's Day indeed, right, you know, you know, like

418
00:28:15,720 --> 00:28:20,720
Speaker 2: in nature, there are environmental cues that tell an animal like, hey,

419
00:28:21,240 --> 00:28:25,120
Speaker 2: spring is coming, that's breeding season, you should develop some

420
00:28:25,320 --> 00:28:29,320
Speaker 2: eggs or some sperm labs, you know, they don't have

421
00:28:29,440 --> 00:28:33,520
Speaker 2: whatever those cues are. So so researchers have been experimenting

422
00:28:33,560 --> 00:28:36,679
Speaker 2: with just all kinds of environmental variables like temperature and

423
00:28:36,720 --> 00:28:39,560
Speaker 2: water composition, and like cycles of light and darkness to

424
00:28:39,600 --> 00:28:42,560
Speaker 2: try to figure out what will make abalony produce and

425
00:28:42,640 --> 00:28:44,480
Speaker 2: release those reproductive cells.

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Speaker 3: Okay, I'm glad you bought that fact. Then here.

427
00:28:53,120 --> 00:28:55,720
Speaker 2: Oh, I was so joyous when I found it. Other

428
00:28:55,800 --> 00:29:00,000
Speaker 2: other programs have involved citizen science. Divers in northern California

429
00:29:00,240 --> 00:29:02,960
Speaker 2: can help gather data on the wild populations of red

430
00:29:02,960 --> 00:29:06,240
Speaker 2: abalony by taking pictures and taking measurements and then sending

431
00:29:06,240 --> 00:29:06,560
Speaker 2: them in.

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00:29:08,360 --> 00:29:13,000
Speaker 1: Yes, and there are efforts specifically led by indigenous folks too,

433
00:29:13,400 --> 00:29:15,880
Speaker 1: and artworks that you can look up and are really

434
00:29:15,920 --> 00:29:20,000
Speaker 1: amazing made by indigenous people using abalone shells as a

435
00:29:20,040 --> 00:29:23,360
Speaker 1: reminder of what has been lost.

436
00:29:24,520 --> 00:29:28,840
Speaker 2: By the twenty twenty twenty one season fissures or pulling

437
00:29:28,880 --> 00:29:33,320
Speaker 2: in less than six thousand metric tons of abalony globally.

438
00:29:33,880 --> 00:29:37,600
Speaker 2: But farms we're producing over two hundred and forty thousand

439
00:29:37,840 --> 00:29:44,680
Speaker 2: metric tons. So that is a good sign. Yeah, it

440
00:29:44,760 --> 00:29:48,959
Speaker 2: is a good sign. That's nice. Yeah, we don't have

441
00:29:49,040 --> 00:29:52,600
Speaker 2: a good sign. Yeah, yeah, no, it's a it's a

442
00:29:52,640 --> 00:29:57,720
Speaker 2: good sign and for wild populations and a delicious one

443
00:29:57,760 --> 00:30:00,200
Speaker 2: for those of us who want to try to eat something, yes.

444
00:30:01,400 --> 00:30:03,440
Speaker 3: Which we clearly both do.

445
00:30:04,320 --> 00:30:09,600
Speaker 1: Yes, yes, yes, yes, Well listeners, if you have experience

446
00:30:09,640 --> 00:30:13,440
Speaker 1: with abolone, please write in. But I think that's what

447
00:30:13,480 --> 00:30:15,400
Speaker 1: we have to say about Abalona for now.

448
00:30:15,960 --> 00:30:18,920
Speaker 2: Yes, we do already have some listener mail for you, though,

449
00:30:18,920 --> 00:30:20,320
Speaker 2: and we are going to get into that as soon

450
00:30:20,360 --> 00:30:22,040
Speaker 2: as we get back from one more quick break for

451
00:30:22,040 --> 00:30:23,719
Speaker 2: a word from our sponsors.

452
00:30:33,000 --> 00:30:36,200
Speaker 4: And we're back, Thank you, sponsor, Yes, thank you, and

453
00:30:36,240 --> 00:30:38,080
Speaker 4: we're back with sure.

454
00:30:50,600 --> 00:30:53,520
Speaker 2: There's a lot of gesticulation in that one of yeah,

455
00:30:54,160 --> 00:30:55,480
Speaker 2: slow snail movements.

456
00:30:56,120 --> 00:30:57,520
Speaker 3: Yes, undulating.

457
00:30:57,880 --> 00:31:03,600
Speaker 1: Yeah, sometimes I feel it's meditative like that, I feel

458
00:31:03,640 --> 00:31:05,720
Speaker 1: good about what just happened.

459
00:31:06,040 --> 00:31:10,400
Speaker 3: Yeah it was calming, Yeah, slow paced.

460
00:31:12,200 --> 00:31:15,200
Speaker 1: Other times it's very frenetic and not calming at all,

461
00:31:16,520 --> 00:31:24,600
Speaker 1: So you can never tell. Jared wrote, I noticed an

462
00:31:24,720 --> 00:31:28,160
Speaker 1: unusual synchronicity of topics with your show and stuff you

463
00:31:28,160 --> 00:31:31,440
Speaker 1: missed in history class. He both released a Nutmeg episode

464
00:31:31,440 --> 00:31:34,880
Speaker 1: at roughly the same time. Was this one deliberate or

465
00:31:35,040 --> 00:31:39,920
Speaker 1: just a happy accident? In your McCormick episode, you commented

466
00:31:40,000 --> 00:31:42,760
Speaker 1: on their ad campaign to encourage people to check the

467
00:31:42,840 --> 00:31:47,280
Speaker 1: expiration dates on their spices, and I think asked listeners

468
00:31:47,280 --> 00:31:50,640
Speaker 1: to weigh in on the old jars of spices. Well,

469
00:31:50,720 --> 00:31:55,440
Speaker 1: I don't know if this wins loses, but when I

470
00:31:55,560 --> 00:31:58,440
Speaker 1: was visiting my mom a few times over the last

471
00:31:58,440 --> 00:32:03,960
Speaker 1: few months of the year, I definitely saw some old canisters.

472
00:32:04,880 --> 00:32:07,920
Speaker 1: There were at least a couple that definitely looked familiar

473
00:32:08,000 --> 00:32:11,239
Speaker 1: from before I moved out as a young adult in

474
00:32:11,400 --> 00:32:16,960
Speaker 1: nineteen ninety six. There were about six or so that

475
00:32:17,120 --> 00:32:21,360
Speaker 1: bridged the decades between the oldest and the newest. Your

476
00:32:21,400 --> 00:32:24,880
Speaker 1: episode on guava gave me a tender moment of reminiscing

477
00:32:25,440 --> 00:32:27,800
Speaker 1: during the period when I was dating my future wife

478
00:32:27,880 --> 00:32:31,240
Speaker 1: a long distance. Before I moved here to southern California,

479
00:32:31,640 --> 00:32:34,400
Speaker 1: there was a local restaurant that started in her hometown

480
00:32:34,400 --> 00:32:39,360
Speaker 1: of Glendale, Portos, a Cuban bakery that has become legendary

481
00:32:39,560 --> 00:32:43,560
Speaker 1: and has expanded to five or six additional locations. One

482
00:32:43,600 --> 00:32:46,520
Speaker 1: of the treats she introduced me to was their guava

483
00:32:46,600 --> 00:32:50,640
Speaker 1: cheese Strudel. They had the guava puree and a sweet

484
00:32:50,760 --> 00:32:55,520
Speaker 1: cream cheese inside the puff pastry crust. They were amazing.

485
00:32:56,520 --> 00:32:59,720
Speaker 1: At some point, either over the phone from Idaho or

486
00:32:59,840 --> 00:33:03,240
Speaker 1: fa I moved here, I asked about the treats I

487
00:33:03,360 --> 00:33:06,720
Speaker 1: remembered that their name and filling involved a citrus fruit

488
00:33:06,760 --> 00:33:08,920
Speaker 1: and some kind of cheese, so I asked about the

489
00:33:09,720 --> 00:33:15,920
Speaker 1: Guda mango pastries. She was briefly confused and said, did

490
00:33:16,000 --> 00:33:21,000
Speaker 1: you mean guava cheese. Needless to say, it became one

491
00:33:21,040 --> 00:33:23,680
Speaker 1: of the many inside jokes that became part of our

492
00:33:23,760 --> 00:33:25,560
Speaker 1: personal couple language.

493
00:33:27,960 --> 00:33:31,240
Speaker 2: All right, for the record, Guda mango pastries do sound

494
00:33:31,360 --> 00:33:32,920
Speaker 2: pretty good, like I would try to do.

495
00:33:34,040 --> 00:33:37,240
Speaker 1: I would as well. I would as well. And that's

496
00:33:37,240 --> 00:33:40,680
Speaker 1: a great couple language when you have somebody that just

497
00:33:40,680 --> 00:33:42,800
Speaker 1: just like I get you.

498
00:33:43,120 --> 00:33:46,080
Speaker 2: Yeah, yeah, I hear what you're I hear what you're meaning,

499
00:33:46,120 --> 00:33:47,000
Speaker 2: not what you're saying.

500
00:33:47,120 --> 00:33:50,680
Speaker 3: Let's go right right.

501
00:33:52,080 --> 00:33:57,000
Speaker 1: Also, yeah, the these old spices, my.

502
00:33:57,080 --> 00:34:04,080
Speaker 2: Friend, Yeah, yeah, from before nineteen ninety six.

503
00:34:04,160 --> 00:34:07,760
Speaker 3: That's a hoofta. That's that is an antique That isn't

504
00:34:07,800 --> 00:34:12,919
Speaker 3: that is an antique spice? Yes, yes, vintage Victage has

505
00:34:12,960 --> 00:34:13,719
Speaker 3: it aged.

506
00:34:14,719 --> 00:34:17,279
Speaker 1: I don't know if i've I feel like my mom

507
00:34:17,440 --> 00:34:20,480
Speaker 1: did a kind of cleaning so she doesn't have anything

508
00:34:20,560 --> 00:34:21,400
Speaker 1: like that anymore.

509
00:34:22,760 --> 00:34:25,520
Speaker 2: I haven't checked my cupboard. We've done a couple. We've

510
00:34:25,560 --> 00:34:27,320
Speaker 2: moved a lot over the past. Again, we've moved a

511
00:34:27,320 --> 00:34:29,560
Speaker 2: lot over the past few years, and so i'd have

512
00:34:29,600 --> 00:34:32,120
Speaker 2: to look. I suspect that there's some from like the

513
00:34:32,160 --> 00:34:33,440
Speaker 2: early aughts in there.

514
00:34:34,960 --> 00:34:38,000
Speaker 1: Yeah, I think I've got some from at least the

515
00:34:38,120 --> 00:34:40,080
Speaker 1: like twenty tens.

516
00:34:40,400 --> 00:34:44,200
Speaker 3: Yeah, which I don't know. It's fine. I don't worry

517
00:34:44,239 --> 00:34:44,640
Speaker 3: about it.

518
00:34:47,000 --> 00:34:53,560
Speaker 1: Also about the synchronicity, I think sometimes it's just when

519
00:34:53,600 --> 00:34:58,200
Speaker 1: it like tint pole event like a holiday comes up,

520
00:34:58,760 --> 00:35:01,520
Speaker 1: We're all like, what's a holiday topict meg nut meg?

521
00:35:01,800 --> 00:35:02,080
Speaker 3: Sure?

522
00:35:02,160 --> 00:35:07,319
Speaker 1: Yeah, but who knows. Sometimes Lauren and I do a

523
00:35:07,400 --> 00:35:09,319
Speaker 1: seemingly holiday topic.

524
00:35:10,640 --> 00:35:13,759
Speaker 2: Random Oh yeah, so I'll be like may time for Christmas,

525
00:35:13,800 --> 00:35:14,200
Speaker 2: like what.

526
00:35:14,160 --> 00:35:19,520
Speaker 1: Let's talk about gingerbread cookies, summer PA's the time?

527
00:35:22,040 --> 00:35:27,280
Speaker 3: So yeah, so not deliberate, but not quite accidental. Yeah,

528
00:35:27,320 --> 00:35:28,799
Speaker 3: that's what I would say. There you go.

529
00:35:28,960 --> 00:35:33,080
Speaker 2: Yeah, oh gosh, those squava cheese strudal treats are so good.

530
00:35:33,080 --> 00:35:34,799
Speaker 2: That is exactly the kind of thing that I'm talking

531
00:35:34,840 --> 00:35:40,680
Speaker 2: about when I'm like, yes, that is what I want. Yeah,

532
00:35:40,880 --> 00:35:45,280
Speaker 2: more cravings. Okay, Melissa wrote, I just finished the episode

533
00:35:45,280 --> 00:35:47,600
Speaker 2: on White Tailed Deer. I never found them to be

534
00:35:47,640 --> 00:35:51,040
Speaker 2: particularly frightening until I saw the Dear Lady episode of

535
00:35:51,400 --> 00:35:55,200
Speaker 2: season three, episode three of Reservation Dogs. It's a mostly

536
00:35:55,239 --> 00:35:59,160
Speaker 2: standalone episode, mixing the indigenous mythology of the Dear Lady

537
00:35:59,200 --> 00:36:02,440
Speaker 2: with the history of residential schools and Indian boarding schools.

538
00:36:03,040 --> 00:36:07,120
Speaker 2: It's terrifying and heart wrenching and a truly excellent episode.

539
00:36:07,440 --> 00:36:09,839
Speaker 2: All of Reservation Dogs is worth watching, but it's not

540
00:36:09,880 --> 00:36:13,960
Speaker 2: necessary to enjoy this particular episode. Attached a buddy I

541
00:36:14,040 --> 00:36:17,200
Speaker 2: met recently while hiking north of Montreal, and as twenty

542
00:36:17,239 --> 00:36:20,760
Speaker 2: twenty five is already too long, some photos of our cats. Minx,

543
00:36:20,840 --> 00:36:23,919
Speaker 2: the Tabby and Billy. Minks was a shelter cat who

544
00:36:23,960 --> 00:36:26,440
Speaker 2: was very friendly and affectionate at the shelter, and became

545
00:36:26,680 --> 00:36:29,720
Speaker 2: notably more ferocious once safe and settled in my apartment,

546
00:36:30,080 --> 00:36:35,080
Speaker 2: hence the name and subsequent renaming to Minx'saurus aka Saurus.

547
00:36:36,040 --> 00:36:39,160
Speaker 2: Billy showed up on our doorstep with some concerned neighbors

548
00:36:39,160 --> 00:36:42,680
Speaker 2: about a year ago. They heard her crying in some bushes. Cold,

549
00:36:42,840 --> 00:36:45,520
Speaker 2: scared and starving. They were going door to door trying

550
00:36:45,520 --> 00:36:47,719
Speaker 2: to find her owner. We never did find them, but

551
00:36:47,800 --> 00:36:50,120
Speaker 2: quickly fell in love with the little scamp, who loved

552
00:36:50,120 --> 00:36:55,760
Speaker 2: climbing all the shelves and eating anything in sight, including pants. Pants, plants, paper,

553
00:36:56,080 --> 00:36:59,240
Speaker 2: and plastic. She sticks more to cat food these days,

554
00:36:59,320 --> 00:37:06,680
Speaker 2: but she's still Bill our billy goat. Oh my goodness,

555
00:37:06,840 --> 00:37:07,760
Speaker 2: good pet tax.

556
00:37:08,000 --> 00:37:09,759
Speaker 3: We got a lot of pictures.

557
00:37:09,840 --> 00:37:15,880
Speaker 2: Yeah, oh what fluffy buddies. Yeah, yeah, so right, So

558
00:37:16,840 --> 00:37:22,960
Speaker 2: there's there's a there, there's a very handsome, beautiful tabby

559
00:37:24,920 --> 00:37:27,160
Speaker 2: making the kind of face you know that this cat

560
00:37:27,280 --> 00:37:29,200
Speaker 2: was meowing in the middle of the photo. It's the

561
00:37:29,239 --> 00:37:30,759
Speaker 2: kind of photo of a cat that you can hear.

562
00:37:31,000 --> 00:37:34,640
Speaker 2: You're like, yes, that was yeah, yeah, and then yeah,

563
00:37:34,719 --> 00:37:40,400
Speaker 2: Billy eating some kind of vegetation but also having a

564
00:37:40,520 --> 00:37:42,279
Speaker 2: very fluffy belly.

565
00:37:43,719 --> 00:37:48,480
Speaker 3: And again the name's great Billy Coat and Minx of Saurus. Yes,

566
00:37:48,840 --> 00:37:53,640
Speaker 3: so good, so good. Your pet tax is paid. Appreciate

567
00:37:54,160 --> 00:37:55,040
Speaker 3: appreciate it.

568
00:37:58,080 --> 00:38:00,200
Speaker 1: I love how many people are writing in about out

569
00:38:00,239 --> 00:38:07,759
Speaker 1: this deer, not necessarily like horror, but the ways it

570
00:38:07,840 --> 00:38:09,920
Speaker 1: shows up and media.

571
00:38:11,000 --> 00:38:12,160
Speaker 3: Yeah, oh man.

572
00:38:12,200 --> 00:38:15,399
Speaker 2: And I recently started watching Reservation Dogs. I had been

573
00:38:15,800 --> 00:38:17,879
Speaker 2: kind of holding off because I understood that I would

574
00:38:18,120 --> 00:38:20,040
Speaker 2: like it, but also I was like, oh, is this

575
00:38:20,080 --> 00:38:21,719
Speaker 2: going to be one of those things. It's actually very

576
00:38:21,760 --> 00:38:27,080
Speaker 2: upsetting because of the subject matter and not no, but

577
00:38:27,080 --> 00:38:29,640
Speaker 2: but it is quite good. I'm super into it. And

578
00:38:29,800 --> 00:38:33,680
Speaker 2: I haven't seen the Dear Lady episode. I don't think,

579
00:38:34,000 --> 00:38:35,880
Speaker 2: but I've met I think i've met the Dear Lady.

580
00:38:35,920 --> 00:38:39,120
Speaker 3: Does she does she? I need to watch her? Yeah,

581
00:38:39,239 --> 00:38:42,760
Speaker 3: I think she's recurring. Yeah, so anyway, Yeah.

582
00:38:42,719 --> 00:38:49,040
Speaker 1: I not a real fun fact about me, but just affect.

583
00:38:50,120 --> 00:38:55,000
Speaker 1: I hate AutoPlay and uh oh yeah, I hate it.

584
00:38:55,200 --> 00:38:55,680
Speaker 3: Yeah.

585
00:38:55,960 --> 00:38:59,160
Speaker 1: So when I would watch It's over now, but that

586
00:38:59,280 --> 00:39:01,719
Speaker 1: what we do in the show at a show, it

587
00:39:01,760 --> 00:39:06,160
Speaker 1: would auto play Reservation Dogs after it, but I would

588
00:39:06,160 --> 00:39:10,520
Speaker 1: always fall asleep on the couch. And so I think

589
00:39:10,560 --> 00:39:14,560
Speaker 1: I'm in season four of Reservation Dogs, but I've never

590
00:39:14,760 --> 00:39:19,240
Speaker 1: watched it. Oh wow, So I need to go back.

591
00:39:19,280 --> 00:39:22,080
Speaker 1: And yeah, I've been meaning to watch it. I also

592
00:39:22,120 --> 00:39:25,120
Speaker 1: think I would like it. But it's just funny to.

593
00:39:25,080 --> 00:39:25,719
Speaker 3: Me that it's like.

594
00:39:27,560 --> 00:39:30,399
Speaker 1: You ready to start season four, episode three, and I'm

595
00:39:30,400 --> 00:39:31,719
Speaker 1: like like, no.

596
00:39:32,000 --> 00:39:38,680
Speaker 3: No, I'm not silly. Asp how do I turn this off? Yeah?

597
00:39:39,640 --> 00:39:44,400
Speaker 2: So far from what I've seen, it is more it

598
00:39:44,480 --> 00:39:50,000
Speaker 2: is more funny and heartwarming than it is terribly upsetting.

599
00:39:50,040 --> 00:39:54,320
Speaker 2: I mean it's still upsetting the subject matter is yeah right, yeah.

600
00:39:54,239 --> 00:40:00,800
Speaker 1: Yeah, yeah, well always we appreciate the recommend.

601
00:40:00,760 --> 00:40:05,239
Speaker 2: Yes, oh, yes, yes, so we appreciate the cat pictures.

602
00:40:06,320 --> 00:40:10,040
Speaker 3: Yes more, I mean, as we said, it's tax season,

603
00:40:10,120 --> 00:40:14,760
Speaker 3: so since your pet pictures. But yeah.

604
00:40:14,800 --> 00:40:17,440
Speaker 1: Thank you so much to both of these listeners for writing.

605
00:40:17,440 --> 00:40:19,239
Speaker 1: If you would like to write to us, you can.

606
00:40:19,800 --> 00:40:22,840
Speaker 1: You can email us at hello at savorpod dot com.

607
00:40:22,960 --> 00:40:25,200
Speaker 2: You can also find us on social media. We are

608
00:40:25,239 --> 00:40:28,160
Speaker 2: on blue Sky and Instagram at saver Pod, and we

609
00:40:28,239 --> 00:40:31,239
Speaker 2: do hope to hear from you. Savere Is production of iHeartRadio.

610
00:40:31,400 --> 00:40:34,600
Speaker 2: For more podcasts from iHeartRadio, you can visit the iHeartRadio app,

611
00:40:34,760 --> 00:40:37,560
Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows.

612
00:40:37,840 --> 00:40:40,520
Speaker 2: Thanks as always to our super producers Dylan Fagan and

613
00:40:40,520 --> 00:40:42,879
Speaker 2: Andrew Howard. Thanks to you for listening, and we hope

614
00:40:42,880 --> 00:40:52,200
Speaker 2: that lots more good things are coming your way